Go Back
–+ servings
Ultra close-up macro view of succulent melt-in-your-mouth tender slow cooker beef pot roast with savory brown herb gravy, glazed carrots, and baby potatoes

Tender Slow Cooker Pot Roast (with Carrots & Potatoes)

This classic Sunday-dinner slow cooker pot roast is fall-apart tender, deeply flavorful, and simmered in a velvety garlic-rosemary beef gravy alongside sweet glazed carrots and buttery baby Yukon gold potatoes. 100% Halal comfort food made effortlessly with 15 minutes of hands-on prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 generous servings
Course: Dinner, Main Course, Slow Cooker
Cuisine: American, Comfort Food, Family Dinner
Calories: 540
Ingredients Method Nutrition

Ingredients
  

Beef Roast & Aromatics
  • 3 to 3.5 lbs (1.5 kg) halal beef chuck roast (well-marbled, trimmed of excessive outer fat)
  • 2 tsp kosher salt
  • 1 tsp coarsely cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil (or avocado oil, for searing)
  • 1 large yellow onion (cut into thick 1-inch wedges)
  • 6 cloves fresh garlic (smashed and peeled)
Vegetables & Savory Herb Braising Liquid
  • 1.5 lbs (700g) baby Yukon gold potatoes (halved)
  • 1 lb (450g) large carrots (peeled and cut into 2-inch rustic chunks)
  • 2 cups (480ml) low-sodium halal beef bone broth (rich and flavorful)
  • 2 tbsp Worcestershire sauce (or halal-certified steak sauce)
  • 2 tbsp tomato paste (adds rich umami depth)
  • 1 tbsp Dijon mustard
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 whole dried bay leaves
Silky Rich Beef Gravy Slurry
  • 2.5 tbsp cornstarch
  • 3 tbsp cold water (for thickening the pan drippings)
  • 2 tbsp fresh flat-leaf Italian parsley (finely chopped, for garnish)

Method
 

Prep & Caramelize the Beef
  1. Pat the beef chuck roast completely dry with paper towels on all sides. Season evenly and generously with kosher salt, freshly cracked black pepper, garlic powder, and smoked paprika, pressing the spices firmly into the meat.
  2. Heat 2 tablespoons of olive oil in a large heavy skillet or cast-iron Dutch oven over medium-high heat until shimmering. Add the roast and sear without moving for 4 to 5 minutes per side, until a deep golden-brown caramelized crust forms. Transfer the seared roast directly into the bowl of a 6-quart or larger slow cooker.
Deglaze & Assemble
  1. Reduce the skillet heat to medium. Add the thick yellow onion wedges and smashed garlic cloves, sautéing for 2 minutes until lightly browned. Stir in the tomato paste and Dijon mustard for 1 minute.
  2. Pour in 1 cup of the beef broth, scraping up all the savory browned bits (fond) stuck to the bottom of the skillet. Whisk in the Worcestershire sauce, then pour this flavorful deglazing liquid over the roast in the slow cooker.
  3. Pour the remaining 1 cup of beef broth around the sides. Arrange the halved baby gold potatoes and thick carrot chunks around and on top of the beef. Tuck the fresh rosemary sprigs, thyme sprigs, and bay leaves into the broth.
Slow Cook to Fork-Tender Perfection
  1. Cover tightly with the lid. Cook on LOW for 8 to 9 hours (or on HIGH for 5 to 6 hours) until the beef is meltingly tender and shreds effortlessly with a gentle pull of a fork.
  2. Carefully transfer the tender beef chuck roast, carrots, and potatoes to a warm serving platter using slotted tongs. Discard the spent herb stems and bay leaves. Tent the meat loosely with foil to rest.
Whisk the Velvety Gravy & Serve
  1. Skim excess fat from the surface of the braising liquid in the slow cooker (or pour liquid through a fat separator into a small saucepan). You should have about 2.5 cups of rich liquid.
  2. In a small bowl, whisk the cornstarch and cold water together until completely smooth. Stir the slurry into the hot bubbling liquid. If using a saucepan on the stovetop, simmer over medium heat for 3 to 4 minutes until thickened into a glossy, velvety brown gravy (or switch slow cooker to HIGH and whisk until thickened).
  3. Carve or pull the tender beef roast into thick succulent portions. Ladle the hot savory gravy generously over the beef, carrots, and potatoes. Garnish with chopped fresh parsley and serve immediately!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 32gProtein: 48gFat: 24gSaturated Fat: 9gCholesterol: 135mgSodium: 780mgPotassium: 1150mgFiber: 5gSugar: 4gVitamin A: 180IUVitamin C: 25mgCalcium: 65mgIron: 5.2mg

Tried this recipe?

Let us know how it was!